The role of tomato waste in enhancing nutritional, functional and sensory properties of fresh acid cheese

Abstract

This study aimed to investigate the effects of incorporating dried tomato peel and seed flours into fresh acid cheese on its physicochemical, nutritional, and sensory properties. Five cheese samples were produced, including one control (CC:without peel and seed) and four experimental groups (CP1-%1peel and CP2-%5 peel; CS1-%1 seed and CS2- %5 seed ). The samples were stored at +4 °C and analyzed for pH, total acidity, ash, dry matter, protein, total phenolic content, antioxidant activity (DPPH, ABTS), flavonoid content, color (L*, a*, b*), and sensory characteristics. As a result of the analyses, fresh acid cheese samples was identified to have pH 4.53-6.01, titratable acidity 0.66-1.35 % lactic acid and ash values 1.42-1.65%. Cheese samples containing tomato seed and peel powder were found to have higher protein ratio than CC samples. The highest phenolic and antioxidant content (60.84 mg GAE/100 g), DPPH (13.49%) and ABTS (54.46 mg TEAC/100 g) were found in CP2 cheese containing 5% peel. Flavonoid contents of cheeses containing tomato powder were higher than CC cheeses. Cheeses containing peel powder showed increased a* (redness) and b* (yellowness) values, while L* (lightness) values decreased with increasing peel concentration. According to the results of sensory analysis, the highest score for taste, color and general approval was identified for fresh acid cheese samples containing 5% peel powder. Tomato peel appears to have commercial potential thanks to the nutritional and sensory properties it adds to cheese production.